| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 12 |
|
Dried black mushrooms |
| 2 |
T |
Peanut oil |
| 4 |
T |
Soy sauce |
| 1 |
T |
Sherry |
| 1/2 |
t |
Salt |
| 1 |
T |
Peanut oil |
| 1/2 |
c |
Mushroom-soaking liquid |
| 1 |
T |
Sugar |
| 1 |
t |
Cornstarch |
| 1 |
T |
Water |
INSTRUCTIONS
Soak dried mushrooms; reserve their soaking liquid. Heat oil. Add
soaked mushrooms and stir-fry 2 minutes. Stir in soy sauce and sherry,
then salt. Add remaining oil, mushroom-soaking liquid and sugar. Heat
quickly; then simmer, covered, 30 minutes. Blend cornstarch and cold
water to a paste; then stir in to thicken. Pour sauce over rice and
serve. From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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